This cheesecake is a refreshing treat for warm days! With creamy cheesecake, juicy peaches, and mixed berries, it’s a burst of summer in every bite. Plus, the graham cracker crust is super tasty!
I love serving this at family gatherings, as it’s always a hit! The colors are beautiful, making it perfect for summer parties. Every slice feels like sunshine on a plate! ☀️
Key Ingredients & Substitutions
Graham cracker crumbs: These are essential for a tasty crust. If you don’t have them, use crushed digestive biscuits or vanilla wafers instead for a different flavor.
Cream cheese: The star of the filling! For a lighter option, you can use reduced-fat cream cheese. And if you’re dairy-free, try a plant-based cream cheese alternative.
Sour cream: This adds creaminess and a little tang. If you don’t have any, Greek yogurt works as a great substitute!
Fresh fruit: I used blackberries, raspberries, and peaches for a vibrant mix. Feel free to swap in your favorite seasonal fruits like strawberries or blueberries!
How Do I Prevent Cracking When Baking My Cheesecake?
Cracking can be a common issue with cheesecakes, but you can avoid it with some extra care:
- Bake at a lower heat (325°F) and avoid overmixing your batter.
- Leave the oven door slightly open after baking for at least an hour. This gradual cooling helps set the cheesecake without shocking it.
- Let it cool to room temperature before refrigerating. This prevents condensation, which can cause cracking.
Following these tips can lead to a beautifully smooth cheesecake! Enjoy the process and the delicious results!
Fresh Summer Berry and Peach Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup fresh mixed berries (blackberries, raspberries)
- 1 cup fresh peach slices (about 1 large peach)
For the Topping:
- ½ cup fresh blackberries
- ½ cup fresh raspberries
- 1 large peach, sliced thinly for decoration
- Whipped cream (for piping)
- Berry sauce or coulis (for drizzling, optional)
- Crumble graham crackers (for garnish)
How Much Time Will You Need?
This cheesecake will take about 20 minutes of preparation time, plus 50-60 minutes for baking, and at least 4 hours to chill in the refrigerator. So, plan for around 5 hours in total (including cooling and chilling time) before you can enjoy this refreshing dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a nice, even crust. Bake in the oven for 10 minutes, then remove and let it cool.
2. Make the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the vanilla extract and mix again. Next, beat in the eggs one at a time, ensuring they are well incorporated into the mixture. Finally, blend in the sour cream and heavy cream until everything is combined.
3. Add Fruit to the Filling:
Gently fold in the fresh mixed berries and peach slices into the cheesecake batter. Be careful not to crush the fruit; you want it to stay whole for a lovely texture in each slice!
4. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for about 50-60 minutes. The edges should be set, but the center should still be a bit wobbly. After baking, turn off the oven and leave the cheesecake inside with the door cracked open for about an hour to help prevent cracking as it cools.
5. Cool and Chill:
Once the hour has passed, remove the cheesecake from the oven and let it cool to room temperature. After it cools, cover and refrigerate for at least 4 hours, or overnight if you have the time. The longer, the better for great flavor!
6. Decorate the Cheesecake:
Once the cheesecake is chilled and set, carefully remove the sides of the springform pan. Pipe dollops of whipped cream around the edge of the cheesecake for decoration. Then, arrange fresh peach slices and whole berries on top of the whipped cream. If you’re using berry sauce or coulis, drizzle it over the top for added sweetness and a pop of color. Finally, sprinkle some crumbled graham crackers on top to add a nice crunch!
7. Serve:
Slice the cheesecake into pieces and serve chilled to your friends and family. Enjoy the delicious creamy texture paired with the freshness of summer fruits!
By combining rich creaminess and fresh, juicy flavors, this cheesecake is the perfect treat to enjoy on sunny days. Happy baking!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit, but be sure to thaw and drain it thoroughly to remove excess moisture before folding it into the batter. This will help prevent a watery cheesecake!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, you can also cover the cheesecake with plastic wrap. Enjoy it chilled for the best taste!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Just substitute the graham cracker crumbs with gluten-free cookie crumbs or crushed gluten-free biscuits. Make sure to check labels on the other ingredients to ensure they are gluten-free as well.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It happens sometimes. You can cover it with whipped cream or fruit topping to hide the cracks. Just remember to bake at a lower temperature and let it cool slowly to prevent this in the future!
